Comparison the effect of putrescine application on postharvest quality of Pyrus communis cv. “Shah-Miveh” and “Spadona”
Author:
Affiliation:
1. Department of Horticulture Science; Faculty of Agriculture and Natural Resources; University of Tehran; Karaj Iran
2. Department of Horticultural Science; Faculty of Agriculture; University of Maragheh; Maragheh Iran
Funder
University of Tehran
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.764/fullpdf
Reference35 articles.
1. Oxidative stress and antioxidative system in plants;Arora;Journal of Current Science,2002
2. Putrescine and carnauba wax pretreatments alleviate chilling injury, enhance shelf life and preserve pomegranate fruit quality during cold storage;Barman;Scientia Horticulturae,2011
3. Peach (Prunus persica) fruit ripening: Aminoethoxyvinylglycine (AVG) and exogenous polyamines affect ethylene emission and flesh firmness;Bregoli;Physiology Plantarum,2002
4. Influence of putrescine application on storability, postharvest quality and antioxidant activity of two Iranian apricot (Prunus armeniaca) Cultivars;Davarynejad;Notulae Scientia Biologicae,2013
5. Storage of ethylene treated ‘Anjou’ and ‘Bosc’ winter pears;Drake;Journal of Food Processing and Preservation,2000
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4. Changes in Metabolisms of Antioxidant and Cell Wall in Three Pummelo Cultivars during Postharvest Storage;Biomolecules;2019-07-30
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